Loaded Mashed Potato Cakes
Loaded Mashed Potato Cakes combine chilled mashed potatoes with crispy crumbled bacon, sautéed onions, garlic, and a mix of cheddar cheese and fresh herbs. These cakes are bound with eggs and flour, then pan-fried in butter to achieve a golden, crisp crust. The texture balances a tender interior with a crunchy exterior, making them a satisfying side or snack. The inclusion of fresh basil and parsley adds brightness that complements the richness of bacon and cheese, providing a flavorful twist to traditional potato cakes.
Ingredients
- 6 lices Bacon
- ½ cup white onion or ¼ cup sliced green onion, finely diced
- 2 cloves garlic minced
- 2 cups mashed potatoes chilled, prepared
- 1 cup cheddar cheese shredded
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons basil or ½ teaspoon dried, chopped, fresh
- 2 tablespoons parsley or 2 teaspoons dried, chopped, fresh
- 2 egg
- ½ cup all-purpose flour *see note
- 4 tablespoons butter for frying
Instructions
- In a large skillet, fry the bacon over medium heat until crispy. Drain on paper towels and once cooled, crumble.
- Reserve 2 tablespoons of bacon fat in the frying pan. Cook the onion and garlic over medium heat until translucent. (If using green onion, no need to precook).
- In a medium bowl, combine crumbled bacon, mashed potatoes, cooked onion, shredded cheese, basil, parsley, eggs, salt & pepper. Mix well and add flour a bit at a time until the potato cakes hold together. You may not need all of the flour.
- Melt 1 tablespoon of butter (or leftover bacon fat) in a clean skillet over medium heat.
- Scoop about ¼ of a cup of the potato mixture and form it into a ball. Place it in the hot pan and flatten it with a spatula until it’s about ½ – ¾″ thick. Repeat with remaining potato cakes (cooking in batches if needed).
- Fry for about 3 to 4 minutes on each side, until the potato patties are golden brown and crisp.
- For best results, serve immediately while hot and crispy.
- Top with green onions, sour cream, or ketchup.
Notes
- Adjust flour amount to ensure the cakes hold together without being overly sticky or dry.
- Potato cakes can be cooked in an air fryer by brushing with melted butter and cooking at 400°F for about 12 minutes, turning halfway through.
- Leftover cakes store well in the refrigerator up to 5 days or freeze for up to 6 weeks.
Nutrition Information
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 253
% Daily Value*
| Calories | 253 | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 558mg | 23% |
| Potassium | 321mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 448IU | 9% |
| Vitamin C | 13mg | 14% |
| Calcium | 94mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.